This easy honey mustard pork chops and potatoes skillet is a winner for dinner! You get juicy pork chops paired with tender potatoes, all in one pan. Plus, that sweet and tangy sauce makes everything taste amazing!
Cooking in one skillet means less mess, which is a win in my book. I love how the flavors come together so quickly—perfect for busy nights when I want something yummy without all the fuss!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for this dish as they stay juicy during cooking. If you prefer, boneless chops work too. You can also use chicken breasts or thighs for a different protein!
Baby Potatoes: These are convenient and flavorful. However, you can substitute regular potatoes, just cut them into similar-sized pieces. Sweet potatoes add a nice twist if you’re feeling adventurous!
Dijon Mustard: This is key for that tangy flavor. If you’re out, you can use yellow mustard, but keep in mind it’s milder. For a spicy kick, try whole grain mustard.
Honey: Adds sweetness, but if you prefer a sugar substitute, maple syrup can work too. Just adjust the amount to taste!
Chicken Broth: Use broth for extra flavor. Water is fine too, but you might miss some depth. Vegetable broth is also a good alternative if you want to keep it meat-free.
What’s the Best Way to Ensure Tender Pork Chops?
Cooking pork chops to the right temperature is essential for tenderness. Aim for 145°F (63°C) inside. Here’s how to get them juicy:
- Start with a hot skillet to sear the exterior, locking in moisture.
- Don’t skip resting the chops after searing. It lets the juices redistribute.
- Cover the skillet during the final cooking phase—this helps cook evenly and keep them moist.
Feel free to check the temperature with a meat thermometer for the best results. Happy cooking!
Easy Honey Mustard Pork Chops and Potatoes Skillet
Ingredients You’ll Need:
For the Dish:
- 4 bone-in pork chops (about 1 inch thick)
- 1.5 lbs baby potatoes, halved or quartered
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
For the Honey Mustard Sauce:
- 1/3 cup Dijon mustard
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar (optional for tang)
- 1 teaspoon dried thyme (or fresh if available)
- 1/4 cup chicken broth or water
For Garnishing:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 40 minutes from start to finish, including cooking time. You’ll be able to whip up a delicious, hearty meal for your family or friends pretty quickly!
Step-by-Step Instructions:
1. Prepare the Skillet:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. While the oil heats, season your pork chops with salt and pepper. Once the oil is hot, add the pork chops to the skillet. Let them sear for about 3-4 minutes on each side until they’re nicely browned. This gives them a great flavor and color! Once done, remove the chops from the skillet and set them aside on a plate.
2. Cook the Potatoes:
Add the remaining tablespoon of olive oil to the skillet. Toss in the halved or quartered baby potatoes, sprinkling them with salt and pepper. Cook them for about 10 minutes, stirring occasionally, until they begin to soften and turn golden brown. This step makes your potatoes crispy on the outside but tender on the inside!
3. Add Garlic and Make the Honey Mustard Sauce:
Once the potatoes are just beginning to brown, add the minced garlic to the skillet. Sauté for about 1 minute until the garlic is fragrant. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, dried thyme, and chicken broth. This will be the sauce that adds all the flavor!
4. Combine Everything:
Return the pork chops to the skillet, placing them on top of the potatoes. Pour the honey mustard sauce evenly over everything, ensuring the pork chops and potatoes are well-coated.
5. Cover and Cook:
Cover the skillet with a lid, reduce the heat to medium-low, and let everything cook together for another 10-12 minutes. This will ensure the pork chops are cooked through—check for an internal temperature of 145°F (63°C)—and that the potatoes are nice and tender.
6. Final Touches:
After your 10-12 minutes, remove the lid and let it cook uncovered for an additional 2-3 minutes. This helps thicken the sauce slightly, and don’t forget to spoon some sauce over the pork chops while it cooks!
7. Garnish and Serve:
Finally, sprinkle freshly chopped parsley on top for a colorful finish. Serve hot and enjoy your delicious honey mustard pork chops with perfectly cooked potatoes, all made in one skillet!
Dig in and savor every bite of this flavorful, easy-to-make dish!
FAQ for Easy Honey Mustard Pork Chops and Potatoes Skillet
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops will work just fine. Just reduce the cooking time slightly, checking for an internal temperature of 145°F (63°C) to ensure they’re cooked through.
What Can I Substitute for Baby Potatoes?
If you don’t have baby potatoes, regular potatoes cut into similar-sized pieces will work well. You can also use sweet potatoes for a sweeter flavor or even cauliflower for a low-carb option!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, adding a splash of water or broth to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare everything up to covering and cooking the chops and potatoes. Simply refrigerate and cook when you’re ready, adjusting the cooking time as needed since it will be starting from a colder temperature.
